Past Recipes

Sacandaga Baked Beans

Dockside Potato Salad

Sausage and Apple Stuffing

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Hardy Vegetable Soup

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Chicken Pot Pie

Corned Beef

Shepherd's Pie

Zucchini Parmigiana Recipe

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Pumpkin Bread

Pumpkin Pecan Cheesecake

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Breakfast Casserole Recipe

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• 1/2 lb macaroni
• 1/4 cup butter
• 3 tablespoons flour
• 2 cups 1% low-fat milk
• 1/2 lb low-fat cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 lb sharp cheddar cheese
• 1 cup fresh breadcrumb
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

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1. Preheat oven to 400 degrees
   
2. Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
   
3. Drain pasta well.
   
4. While the mac is boiling, melt the 1/4-cup butter in a large pot.
   
5. Whisk in the flour.
   
   
6. Over med heat, whisk until smooth and bubbly
   
7. Stir in milk, cream cheese, salt, pepper& mustard.
   
8. Keep cooking and stirring until sauce is thickened-- about three or four minutes.
   
9. Cut the block of cheddar into half-inch cubes.
   
10. Add drained macaroni and cubed cheddar& combine well.
    
11. Pour into a casserole sprayed with Pam.
    
12. In a small bowl, combine the remaining ingredients and sprinkle over top.
    
13. Dust with paprika if desired.
    
14. Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.